1. Preheat oven to 350*. Line two cookie sheets with parchment paper.
2. Cream together butter and sugar. Stir in lemon juice and zest, lavender, and vanilla.
3. In a medium bowl, sift flour, baking soda, baking powder, cornstarch, and salt.
4. Fold dry ingredients into wet. Add milk, as needed.
5. Scoop up 1 1/2 to 2 TB worth of dough. Roll into balls, then place on baking sheet. Flatten a little, as the cookies don’t spread a lot while baking.
6. Bake for 12-14 minutes, until the edges of the cookies are golden brown. If you want chewier cookies, aim for 12 minutes. Wait 2 minutes before transferring them to a wire rack to cool completely. Makes about 4 dozen small cookies.